Crab Roll Sandwich recipe
This sandwich is a play on the lobster roll. It has smooth crab with sweet corn kernels all enveloped in a buttery split top roll. Makes 4 sandwiches.
- 4 split top hot dog buns
- 2 tablespoons butter
- 2 pounds crab meat
- 1 stalk celery, diced
- 1/4 cup diced red onion
- 1 cup frozen corn kernels, thawed
- 1/4 cup chopped parsley
- 1/2 cup mayonnaise
- salt and pepper, to taste
- juice of one lemon
In a medium bowl toss together the crab, celery, onion, corn, parsley, and mayonnaise. Season with salt, pepper, and lemon juice.
In a small saute pan over medium heat melt the butter and toast both sides of the buns.
Fill the buns with crab salad and enjoy warm or chilled.
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